Happy Holidays: Lamb Meatballs Made Easy
The holidays are a time for celebration. Some people are preparing to cook one of the largest feasts they will cook all year. With proper planning and without any hiccups, people can start eating during the planned meal time. I have rarely experienced eating holiday dinner on time. Before dinner, we are scrounging around for nuts and chips.
My next few posts will be dedicated to recipes that can be served before dinner is served and won’t leave your guests ravaging the fruit basket you received from your boss 🙂
Everyone serves some type of meatball as an appetizer. I have had sweet & sour, Swedish, barbecue, and the list goes on and on. Why not switch it up and serve a well seasoned meatball with a variety of dipping sauces. I even tried something different and used lamb instead of buying a bag of frozen meatballs.
1 lb. ground lamb
1 teaspoon black pepper
1 tablespoon corriander
1 or 2 stalks green onions chopped finely
1 1/2 teaspoon garlic powder
1 teaspoon fennel seeds, lightly crushed
1 teaspoon extra virgin olive oil
pinch of salt, optional
ONEPreheat oven at 350 degrees.
TWOBreak up the lamb in a medium to large bowl.
THREEAdd onions and seasonings to meat. Mix until thoroughly combined.
FOURMix in extra virgin olive oil.
FIVEBreak off enough seasoned meat to roll into meatballs that are about 1 inch in diameter.
SIXPlace meatballs in a oiled pan. TIP: I use a muffin pan. I place each meatball in each section so they retain their shape.
SEVENBake meatballs for 30 minutes until well browned.
If you are making average size meatballs, you should be able to make 10 to 13 meatballs. I was able to make 13 meatballs.
Allow your guests different options for dipping these amazing meatballs. Mango Mint Chutney & Cucumber Dill are two quick and easy options at your disposal.